Description
Indulge in the delightful experience of Purple Velvet Cake, a vibrant twist on the classic red velvet dessert. This stunning cake features moist layers infused with cocoa and is generously topped with rich cream cheese frosting, creating a visually striking centerpiece for any occasion. Whether it’s a birthday, wedding, or a cozy family gathering, this cake promises to impress both the eyes and taste buds. With its easy-to-follow recipe, even novice bakers can create this charming masterpiece. Elevate your dessert game with Purple Velvet Cake and watch as it becomes the star of every table.
Ingredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon purple food coloring
- 1 pound cream cheese (softened)
- 2 sticks unsalted butter (room temperature)
- 4 cups confectioners' sugar (sifted)
Instructions
- Preheat your oven to 350°F and grease two 9-inch cake pans.
- Sift together dry ingredients: flour, sugar, baking soda, salt, and cocoa powder in one bowl.
- In another bowl, whisk wet ingredients: vegetable oil, buttermilk, eggs, food colorings, vinegar, and vanilla.
- Combine wet and dry ingredients until just mixed; avoid overmixing.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for about 10 minutes before transferring to a wire rack to cool completely.
- To make frosting, beat cream cheese and butter until smooth; add sifted confectioners' sugar gradually until fluffy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 38g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg